Ingredients
For the Garlic-Herb Paste:
- 4 teaspoons chopped fresh rosemary leaves
- 1 lemon, zested
- 3 cloves garlic, minced
- 1/4 cup extra-virgin olive oil, plus extra for pans
- 1/2 teaspoon cayenne pepper
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 1 (3 to 4-pound) chicken, skin-on, backbone removed and halved
- Special equipment: 2 large cast iron skillets
Directions
Preheat the oven to 375 degrees F.
Garlic-Herb Paste: Combine the rosemary, lemon zest, garlic, olive oil, cayenne, Dijon mustard, and salt and pepper to taste, in a small bowl. Stir to incorporate.
Rub chicken with Garlic-Herb Paste. Let marinate at room temperature for 1 hour.
Coat a large cast iron skillet lightly with olive oil and heat over medium-high heat. Oil the bottom of a second cast iron skillet, of equal or smaller size.
Put the chicken, skin side down, in first pan, and top it with the second pan, oiled-side down on top of the chicken. If you don't have a second cast iron skillet, use a regular pan and weigh it down with 2 heavy cans. Sear chicken until lightly browned, about 5 minutes. Remove top skillet, flip the chicken and transfer to the oven. Cook until chicken is cooked through, about 35 minutes. Transfer to a serving platter and serve.
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By 1gloria1ed
Oceanside CA
on February 22, 2013
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I was so excited to make this chicken but must say I was a bit disappointed. I did it exactly like the recipe except I marinated over night. I did, however, let the chicken come to room temperature. When I flipped the chicken over, most of the flavor and the skin stayed in the frying pan. On the up side, I added chicken stock, thickend with corn starch and added a bit of half & half and some butter. It was a bit salty and I don't know why as I didn't add any additional salt. I had with garlic roasted mashed potatoes (to take advantage of the gravy, and plain steamed fresh cauliflower with butter and salt and fresh ground pepper. I didn't want anything heavy as the gravy was a bit rich. Overall, the meal was pretty good and I will try making again.
By cdblount1970_10...
Augusta, GA
on May 15, 2012
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Awesome chicken, I used leg quarters and used dried rosemary, less of course. I also brined my chicken, this is a keeper!
By c1969james_12968933
NEW ORLEANS, La.
on April 01, 2012
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Dont change a thing with the ingredients! Perfect as is...
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